Cream of Asparagus Soup Without Cream
Delight in the silky smoothness of this *Cream of Asparagus Soup Without Cream*, a wholesome and dairy-free twist on a classic comfort food. This vibrant soup is packed with nutritious asparagus, creamy russet potato for a natural thickness, and fragrant notes of sautéed onion and garlic. Simmered in flavorful vegetable broth and finished with a splash of zesty lemon juice, it achieves a velvety texture without the need for heavy cream. Perfect as a light starter or a cozy main course, this healthy asparagus soup is ready in just 40 minutes and can be garnished with fresh parsley for an elegant touch. Whether you're vegan, lactose-intolerant, or simply looking for a guilt-free option, this recipe is a delectable choice for a nourishing meal.
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Recipe Information
Ingredients
- 500 grams asparagus
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 garlic cloves
- 4 cups vegetable broth
- 1 medium russet potato
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and trim the asparagus, discarding the woody ends. Cut the asparagus spears into 1-inch pieces and set aside.
Peel and finely chop the yellow onion. Peel and mince the garlic cloves. Peel and dice the russet potato into small cubes for quicker cooking.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until soft and fragrant.
Add the diced potato and asparagus pieces to the pot. Stir for 2-3 minutes to coat the vegetables in the oil.
Pour in the vegetable broth, and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes and asparagus are very tender.
Using an immersion blender, blend the soup directly in the pot until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and puree until smooth. Return the soup to the pot if needed.
Stir in the lemon juice and adjust seasoning with additional salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 30.8 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4230 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
